LOW AND SLOW. Repeat this three times.

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Good!  Now you know the total philosophy of cooking meats nutritionally.  Simple, isn’t it?

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Great, great grandma thought so, too.

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And modern science confirms that high heat alters and changes the natural protein.

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So, if you want to make it more complicated you can, but just follow below parameters until your meat is done, and you’ll be well on your way to making the best bone broth on the face of the earth.

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We roast our meats LOW AND SLOW: Jamie in the oven, and Laurie in the crockpot.

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It’s really easy—don’t make it hard!

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Slather your brined bird with any traditional oil (butter, ghee, tallow, lard, bacon fat, etc.) and place in lightly oiled roasting dish.

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You can also sprinkle on herbed flavoring at this time.  No experience with that?  Try salt, pepper, and a little parsley for your first time and go from there.

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Or make up Foodwifery’s S.O.S. Herb Mix (featured below) to keep in a handy spot by your stove, and sprinkle liberally on the chicken and, well, anything else your heart desires.

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Roast in oven for 12 hours at 200 degrees.  (Try starting at 7:00 p.m., and out at 7:00 the next morning.  Do it on your schedule!) For further browning at the end, increase heat to 350 or so until skin is desired color.

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If you’re using a crock pot, cover and cook on LOW for 12 hours.

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If desired, you may add flavor and nutrients to your  bone broth with vegetables, such as onions, celery, garlic, carrots, etc.  They can be roasted WITH the meat, or added later in the brothing process.  Either way will work.  Either way is nutritious.

When meat is done, you’ll know by the browned skin, steamy texture, ‘relaxed’  posture of the bird, and how easily you can pull the meat away from the bone.